An Easy Chicken Paillard That Will Elevate Your Weeknight
Bonjour! It’s Friday, Frenchy Friday, and I have a new recipe for you. Inspired by Café Charlot in Paris, as soon as I saw this Instagram post, of their Paillard de Poulet mariné au citron, I knew I had to make my own version of it. In fact, I’ve become kind of obsessed with Café Charlot. So many things on their menu I want to try. For now I’ll have to settle for making at home, chez Barton. Chicken Paillard is an easy, quick, healthy dish that also looks so gourmet. A simple a la Français way to cook chicken. This paillard is marinated in bright lemony flavor. To make it my own, I created a Pistachio Pesto Vinaigrette to serve with and it makes this dish amazing and absolutely delicious. It would be over-the-top avec les frites. This is an easy Chicken Paillard that will elevate your weeknight.
What is Paillard?
Chicken Paillard is an easy to make dish that is perfect for a weeknight but also beautiful enough for a special dinner. In French cafes it’s usually served with a simple sauce and topped with fresh greens, like arugula at Cafe Charlot. Paillard is a term that means to pound meat into thin slices. It’s a chicken breast that is pounded thin and cooked quickly in a pan on the stove, or grilled. A simple French method of cooking chicken. A very healthy French dish too.
Chicken Paillard with Pistachio Pesto Vinaigrette
Use freshly made pesto with this recipe, store bought doesn’t even come close. I love pesto, pesto all summer long! I like the peppery addition of arugula but I’ve used a spring greens mix too. This is so good if you reserve pistachios for garnishing. Add shaved parmesan and this dish is perfection.
Chicken Paillard with Pistachio Pesto Vinaigrette
Ingredients
- 2 boneless, skinless chicken breasts organic & free-range for the best flavor
- 2-3 tbsp fresh lemon juice from one lemon
- lemon zest **from one juiced lemon
- 1 tbsp olive oil
- salt and pepper
- 2 cups arugula or fresh greens
- 2 tbsp pistachios roughly chopped
- shaved parmesan
Pistachio Pesto Vinaigrette
- ⅓ cup pistachio pesto *see link below or your own pesto
- 4 tbsp fresh lemon juice
- ⅓ cup olive oil
- salt and pepper
Instructions
- Place one chicken breast between two sheets of parchment and using the flat side of a meat mallet or rolling pin, flatten to about ¼ inch thickness. Repeat with other breast.
- For marinade: in a small bowl whisk together olive oil, lemon juice, lemon zest, salt and pepper.
- Toss the chicken with the marinade and marinate 30 minutes.
- Heat a skillet or grill pan to medium-high.
- Add olive oil to skillet or brush on grill pan and cook chicken 3-4 minutes a side, I did 3 minutes first side, 4 minutes other side and it was perfect.
- Toss salad greens generously with vinaigrette, you will have extra, reserve for a delicious salad dressing later.
- Plate each chicken cutlet, top with salad. Top salad with parmesan shavings and pistachios. Plan on making again every week, it's that good.
Pistachio Pesto Vinaigrette
- While chicken is marinating, make the vinaigrette. Mix together pesto and lemon juice in a bowl. Slowly whisk in olive oil. Add salt and pepper to taste.
Notes
Santé and à bientôt!
Looks and sounds amazing. I love anything and everything pistachio .
Definitely making this delis dish
Happy Frenchy Friday!!!
Merci Amber! I can’t wait for you to try it, I’m making it again this week with the rest of the pesto vinaigrette 😘
Maybe I’ll ‘paillard’ some seitan and try that way because the flavor combos here sound very good!
I was thinking that too or I found a recipe using frozen tofu to make cutlets on plantpowercouple.com that looks like it would work very well 👍 Thanks Clara!